Burundi Coffee | Butegana Kayanza | Anaerobic Washed Cima Yeast | Microlot Grind:Whole Bean abundant rainfall

abundant rainfall

Through shared resources

Washed processing is a method where the coffee cherry’s outer fruit is removed shortly after harvest

this washed coffee showcases the distinctive qualities that have made Kenyan coffee one of the most sought-after origins in the world

The region’s fertile volcanic soils

Burundi Coffee | Butegana Kayanza | Anaerobic Washed Cima Yeast | Microlot Grind:Whole Bean abundant rainfallCountry Burundi Region Kayanza Farm (Finca) Butegana Variety Entirely Red Bourbon Proc. Method Anaerobic Washed Cima Yeast Altitude 1612 MASL Harvest Schedule March July A defining factor in this coffees flavor is how its processed. Anaerobic Washed Cima Yeast Process: The anaerobic washed with Cima yeast method is a modern twist on traditional coffee processing, blending science and craft to unlock unique flavors. Heres how it works at Butegana: